I love making this taco macaroni when I want a comforting, filling dinner that does not take much effort. It combines the bold flavors of tacos with the creamy, cozy feel of macaroni, all cooked in one pot. I always appreciate how satisfying it is while still feeling balanced and hearty enough for a family meal.
Why You’ll Love This Recipe
I enjoy this recipe because it keeps everything simple and stress-free. I only use one pot, which means cleanup is quick and easy. I like that it is high in protein, thanks to the lean beef and cheese, and it still includes vegetables for extra flavor and texture. I also find it very adaptable, so I can change ingredients based on what I have in my kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
¾ pound lean ground beef
1 tablespoon taco seasoning
½ cup yellow onion, chopped
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
1 can (10 ounces) diced tomatoes with green chiles
1 ½ cups beef broth
½ cup milk
8 ounces macaroni or other small pasta
1 cup shredded Mexican blend cheese or Monterey Jack
Directions
I start by heating a large, deep skillet over medium-high heat. I add the ground beef and taco seasoning and cook, breaking the meat apart, until it is fully browned. Once the beef is cooked, I stir in the chopped onion and bell peppers and let them cook for a few minutes until they soften and become fragrant.
Next, I add the diced tomatoes and beef broth and bring everything to a boil. I stir in the pasta, making sure it is fully submerged in the liquid. I reduce the heat to medium-low, cover the skillet, and let it cook until the pasta is almost tender, stirring once halfway through.
When most of the liquid has been absorbed, I pour in the milk and continue cooking until the pasta is al dente. I remove the skillet from the heat and stir in the cheese until it melts and creates a creamy, cheesy sauce.
Servings And Timing
I make this recipe to serve 4 people. Preparation takes about 10 minutes, and cooking takes around 25 minutes, so the total time is approximately 35 minutes from start to finish.
Variations
I like using ground turkey instead of beef when I want a lighter option. For a vegetarian version, I skip the meat and add a can of black beans. Sometimes I replace the bell peppers with corn or add chopped jalapeños for extra heat. I also enjoy trying different cheeses depending on what I have available.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of milk or broth to help loosen the sauce. I reheat it gently on the stove or in the microwave until warmed through.
FAQs
Can I Make This Ahead Of Time?
I can make it ahead and store it in the fridge, but I find it tastes best when freshly cooked. Adding a little liquid when reheating helps restore the creamy texture.
Can I Use A Different Pasta Shape?
I often use shells or rotini instead of macaroni. I just keep an eye on the cooking time since different shapes may cook slightly faster or slower.
Is This Recipe Spicy?
I find it mildly spicy because of the taco seasoning and tomatoes with green chiles. I adjust the spice level by choosing mild seasoning or adding extra heat.
Can I Make This Gluten-Free?
I make it gluten-free by using gluten-free pasta and checking that the taco seasoning and broth are gluten-free.
What Can I Serve With Taco Macaroni?
I usually serve it on its own, but I like pairing it with a simple salad or steamed vegetables for a complete meal.
Conclusion
I keep this taco macaroni recipe in my regular dinner rotation because it is easy, comforting, and full of flavor. It is a reliable one-pot meal that saves time, satisfies everyone, and always feels like a warm, homemade dinner.
Taco Macaroni is a one-pot, cheesy comfort dish that blends the bold flavors of tacos with creamy pasta. It’s quick, filling, and perfect for a stress-free weeknight dinner.
Total Time:35 minutes
Yield:4 servings
Ingredients
¾ pound lean ground beef
1 tablespoon taco seasoning
½ cup yellow onion, chopped
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
1 can (10 ounces) diced tomatoes with green chiles
1 ½ cups beef broth
½ cup milk
8 ounces macaroni or other small pasta
1 cup shredded Mexican blend cheese or Monterey Jack
Instructions
Heat a large, deep skillet over medium-high heat.
Add ground beef and taco seasoning, cooking until browned and crumbled.
Stir in chopped onion and bell peppers; cook until softened.
Add diced tomatoes and beef broth; bring to a boil.
Stir in the pasta, making sure it’s submerged. Reduce heat to medium-low, cover, and cook until pasta is almost tender, stirring once.
Add milk and continue cooking until pasta is al dente and most liquid is absorbed.
Remove from heat and stir in shredded cheese until melted and creamy.
Serve hot and enjoy!
Notes
Use ground turkey or black beans for a lighter or vegetarian version.
Swap bell peppers for corn or jalapeños for variety.
Try different pasta shapes like shells or rotini.
Add a splash of broth or milk when reheating to keep it creamy.
Top with sour cream, avocado, or green onions for extra flavor.
